Coffee – the elixir of life.
It comes in many shapes, sizes, roasts, brews and strengths and is woven throughout cultures around the world.
Taking inspiration from the season, and in celebration of National Espresso Day today, we’re sharing a delicious recipe from one of our newest SPUD Ambassadors in Calgary, Julie van Rosendaal.
Grab a cup and settle in for some culinary daydreaming and inspiration. Thanks, Julie!
Coffee Meringues by Julie van Rosendaal
I adore my morning coffee – but love an afternoon fix too, even though if I drink a cuppa too late in the day, it will keep me up at night. At a holiday cookie exchange a few years ago, a friend brought a batch of light, airy coffee meringues; I’d have never thought of that combo, but it was like a creamy latte you could eat with your fingers. This formula is adapted from Sunset magazine.
3 large egg whites
1/2 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla
1 Tbsp instant espresso powder (Don’t have espresso powder? Try one of these substitutes from The Kichn)
whole roasted coffee beans, for garnish
Preheat the oven to 200˚F.
In a large, clean glass or stainless steel bowl, beat the egg whites and cream of tartar until foamy with soft peaks; gradually add the sugar, beating constantly until the mixture forms stiff peaks and has the consistency of shaving foam.
Beat in the espresso powder and vanilla.
Line a baking sheet or two with parchment and if you like, spoon the meringue into a large, heavy duty zip-lock bag. Snip off a corner and pipe the mixture onto the prepared sheet. (Alternatively, drop in mounds from a
spoon.) Place a coffee bean on the top of each mound.
Bake for 1 to 1 1/2 hours, until pale golden and set. Turn off the oven, but leave the meringues inside for at least an hour to dry as they cool.
Makes about 2 dozen meringues.